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BRUNCH QUICK BREADS:
Kona Inn Banana Bread
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Kona Inn
Banana Bread |
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Stays moist
indefinitely...
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2
cups |
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granulated sugar |
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1
cup |
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softened butter |
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6
medium |
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ripe
bananas, mashed (approximately 3 cups) |
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4
large |
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eggs, well beaten |
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2½
cups |
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cake
flour |
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2
tsp |
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baking soda |
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1
tsp |
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salt |
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1 |
Preheat oven
to 350°F. Lightly grease two 9-inch loaf pans. |
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2 |
With
electric beater, cream together sugar and butter
until light and fluffy. Add bananas and eggs,
beating until well-mixed. |
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3 |
Sift
together dry ingredients three times. Blend with
banana mixture and mix just until moistened. Do
not over mix. |
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4 |
Divide
batter between two prepared pans. Bake 45
minutes to 1 hour, until firm in the centers and
edges begin to separate from pans. |
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5 |
Cool on a
rack for 10 minutes before removing from pans.
These freeze beautifully. |
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Yield: 2 loaves |
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Recipe Source |
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Private Collection: Recipes from the Junior League of
Palo Alto |
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RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "This
banana bread was good, but it's definitely more cake-y than some banana
breads. More like a dessert."
-Crescent City, UT
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